Pork Fajitas

This 2015 Carr Cabernet Franc from Rossi Vineyard is a Carr first! This single vineyard Cab Franc is grown in Happy Canyon. The hot days in this region make for the best growing conditions for Cabernet Franc in the area. This wine is extremely dynamic, beginning with jalapeño and leading into spicy dark chocolate. The red and yellow peppers in this recipe neatly balance out the full, darker flavors of the wine.

Pork Fajitas

Ingredients:

2onions

½ red bell pepper

½ yellow bell pepper

½ green bell pepper

1tsp.chili powder

1tsp.paprika

1tsp.garlic powder

1tsp.cumin

1tsp.salt

¼ tsp. pepper

2tbsp.olive oil

2lbs.pork tenderloin

8 corn or flour tortillas

fresh cilantro

1 avocado, sliced

Directions

1. Slice the onions and bell peppers into long strips. Combine the chili powder, paprika, garlic powder, cumin, salt, and pepper in a small bowl to create a fajita seasoning. Place the peppers and onions in a large bowl and sprinkle half of the fajita seasoning on top. Toss to mix.

2. Slice the pork tenderloin into long strips and place in a bowl. Sprinkle the remaining fajita seasoning over the pork and stir to make sure each piece of pork is seasoned well.

3. In a large skillet, heat 1 tbsp. of the olive oil over medium-high heat and add the pork. Cook the pork for 5 to 10 minutes until it’s fully cooked and slightly charred. Remove the pork from skillet, and wipe the skillet clean.

4. Add the remaining olive oil to the skillet and heat it up. Add the onion and pepper mixture and cook for about 5 minutes until the onion is caramelized and the peppers are soft. Add the pork back to the skillet, mix with peppers and onions for another minute.

5. To serve, assemble the tortillas with pork, onion, and peppers. Garnish with avocado and cilantro.